Celery Stir Fry
Total Time
20 minutes
Prep Time
20 minutes
Rating
4.7 out of 5 stars
(3)
Ingredients
4 servings
- 2 tablespoons soy sauce, tamari or gluten-free liquid aminos
- 2 tablespoons sherry vinegar, shaoxing wine, or unseasoned rice vinegar
- 1 tablespoon sesame oil
- 1/4 teaspoon molasses
- 1 teaspoon coconut sugar- or brown sugar or maple syrup
- 1 clove garlic, pressed, grated or minced
- 1/4 teaspoon red pepper flakes, more to taste
- 1/4 teaspoon white pepper or black pepper
- 1 teaspoon cornstarch
- 8 ounces tempeh can also use ground chicken or ground beef – see notes.
- 1/2 cup water
- 2 tablespoons avocado oil or coconut oil
- 1/2 yellow onion, sliced in strips
- 3 cups celery, 4-5 celery stalks, cut into 1/2 inch julianne slices
- 2 teaspoons ginger, minced
- 2 garlic cloves, sliced
- suggested garnishes: toasted cashews, toasted sesame seeds, scallions
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Preparation
Step 1
Mix stir-fry sauce: whisk soy sauce, sherry vinegar, sesame oil, molasses, sugar, garlic, red pepper flakes, white pepper, and cornstarch in a small bowl and set aside.
Step 2
Cut or crumble tempeh into a large pan. Add water, bring to a boil then simmer over medium heat until all the water is absorbed, about 5 minutes. Steaming helps mellow the pungency of tempeh.
Step 3
Once the water has evaporated, add oil and sauté until brown and crisp, about 8 minutes. Set tempeh aside.
Step 4
Over medium high heat sauté the onions about 3 minutes, add the celery, ginger and garlic stir for about 2 minutes. You want the celery to be just slightly tender but still quite crisp. Add in the tempeh crumble and the sauce.
Step 5
Stir together until sauce is thickened 1-2 minutes.
Step 6
Serve over jasmine rice.
Step 7
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